Slow Cooker Chicken Marbella - cooking recipe

Ingredients

1/3 cup white wine
2 tablespoons brown sugar
1 1/2 teaspoons dried oregano
3 tablespoons red wine vinegar
salt and pepper, to taste
6 garlic cloves, smashed
1 tablespoon capers
1/2 cup prune
1/3 cup green olives, sliced
2 1/2 lbs chicken legs, split and skinned (4 drumsticks and 4 thighs, about 2 1/2 lb total)
1/4 cup fresh flat-leaf parsley, chopped
1 cup long-grain white rice

Preparation

In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.